Chocolate, Cranberry & Pear Buckwheat Cake
Preheat oven to 350°F
Grease a 9” springform pan, line the bottom and sides with parchment paper.
Sift the buckwheat flour, potato starch, and baking powder into a medium bowl. Add ground hazelnuts, sugar, and salt and whisk to combine. Add chocolate, pistachios, diced pear, cranberries, and orange zest. (Reserve a few pistachios and/or chocolate for the top of the cake). Mix together and set aside.
In another bowl, whisk eggs, coconut oil, and vanilla together. Add to dry ingredients and mix until well combined. Transfer to the prepared pan and (optional) scatter over top the reserved pistachios and/or chocolate.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool before removing the pan’s collar. Enjoy!
In Your Glass
As with so many dishes, including dessert, there are always lots of nice wine options. In fact with this dessert we often just carry forward the dinner wine. If though you have a bottle of tawny Port or Shafer’s Firebreak dessert wine just waiting to be opened, here’s an excellent reason! And on a ‘school night’ a decaf cappuccino is also an excellent accompaniment!